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Chicken Korma
Nov. 23rd, 2010 11:14 pmThis recipe is based on one a friend of mine gave me.
Chicken Korma
3 boneless chicken breast
olive or canola oil
salt, garlic powder, onion powder (or one real onion, chopped and a clove or two of garlic, pressed)
one 13.5 ounce can coconut milk
one 14 ounce diced or crushed tomatoes
1/4 - 1/2 cup cashews (or cashew butter)
1 tablespoon garam masala powder
1 tablespoon curry powder
Process the cashews with a little oil in a food processor or blender until smooth. the cSlice up the chicken. Sautee with salt, onion & garlic in hot oil until fully cooked. Add tomatoes and coconut milk, along with the cashew butter. (In order to maintain a smooth sauce, I pressed the cashew butter through a sieve first.) Add garam masala, curry powder and salt to taste. Simmer uncovered (or covered, depending on how thick you want the sauce) for 15 minutes or so. Adjust the seasoning as needed. Serve over rice.
Chicken Korma
3 boneless chicken breast
olive or canola oil
salt, garlic powder, onion powder (or one real onion, chopped and a clove or two of garlic, pressed)
one 13.5 ounce can coconut milk
one 14 ounce diced or crushed tomatoes
1/4 - 1/2 cup cashews (or cashew butter)
1 tablespoon garam masala powder
1 tablespoon curry powder
Process the cashews with a little oil in a food processor or blender until smooth. the cSlice up the chicken. Sautee with salt, onion & garlic in hot oil until fully cooked. Add tomatoes and coconut milk, along with the cashew butter. (In order to maintain a smooth sauce, I pressed the cashew butter through a sieve first.) Add garam masala, curry powder and salt to taste. Simmer uncovered (or covered, depending on how thick you want the sauce) for 15 minutes or so. Adjust the seasoning as needed. Serve over rice.
